Leek and broccoli spelt risotto - vegan

Name: Leek and broccoli spelt risotto - vegan
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 onion, peeled and finely chopped; 3 cloves garlic, peeled and crushed; 1 tsp chopped thyme - optional; 1 cup pearled spelt, rinsed; 500-750 ml stock; 1 tbsp olive oil; 1 large leek, sliced; Juice of 1/2 lemon; Handful small broccoli florets

Alessandra @alessa

I love using spelt to make a risotto - mainly for the nutty taste but also because it is low maintenance!
On a cold rainy day, i made it with some leeks and broccoli for a steaming bowl of healthy comfort food 😋
I cooked the leeks separately to give them some extra love and it felt like a spring dish.
The risotto part can be used as a base for any vegetables.

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Ingredients

30 mins

2 servings

For the risotto
1 tbspolive oil
1onion, peeled and finely chopped
3 clovesgarlic, peeled and crushed
1 tspchopped thyme - optional
1 cuppearled spelt, rinsed
500-750 mlstock
For the leeks and broccoli
1 tbspolive oil
1large leek, sliced
Juice of 1/2 lemon
Handfulsmall broccoli florets

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Steps

30 mins

1

For the risotto: in a pan, heat the oil and then sauté the onion and garlic and thyme on a low heat for about 10 mins until translucent. Add the spelt and stir for about 1 minute. Start adding the stock about 100ml at a time. The spelt takes about 25mins to cook - it should be tender but still with a bite. You don’t need to stir all the time.
2

For the leeks: In another pan, heat the oil on a low- medium heat. Add the leeks. Put a lid on the pan and cook the leeks for about 10 mins until soft. Stir occasionally. When they are ready, squeeze the lemon juice over them.
3

Meanwhile, steam the broccoli.
4

Season the risotto and fold the leeks and broccoli through. Taste for seasoning and lemon - add more if needed. Stir some (veggie/ vegan) parmesan through if you have any. Enjoy 😋